Dorothy Stanford’s Lemon Curd

Cream the butter and gradually beat in the sugar.

Beat the eggs into the creamed mixture, then add the lemon juice and grated rind. Cook, stirring, over low heat until mixture thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler.

Serve hot or cold, or use as a desser